The decision to invest in such a specialized piece of equipment is part of Crawford Hospitality’s overall philosophy: no expense spared when it comes to creating food that resonates.
“If one dish can hit home for someone, it’s worth the investment,” says Delaney. “That’s something Scott [Crawford] really believes in.” For them, expenses matter less than flavor and texture.
The gelato program was Delaney’s idea initially, but it came to life through a collaborative atmosphere that defines Crawford Hospitality. “If the dishwasher has a great idea, we’ll listen,” he says. “It’s about getting the best out of everyone. And that is done through collaboration.”
Getting the formulation just right took months of testing. Delaney developed a custom base recipe to work with the machine and match the vision for the program.
“Too much fat and it doesn’t work in the machine. Too little and you lose texture.” This recipe is essential when changing seasonal offerings, as it allows them to start with a standard base and then tinker with the flavorings, using different sugars or ratios depending on the added ingredients.
The result is a soft-serve program that’s unlike anything else in the Triangle—and arguably beyond. While many restaurants outsource their ice cream or use powdered mixes, Brodeto makes everything from scratch, bringing in Sicilian pistachios and Videri chocolate and crafting fruit-based seasonal sorbets in-house. “People come back again and again just to try the new flavors,” Delaney says. “It’s a great way to keep things fresh and seasonal—even in dessert.”
